Poultry Recipes | Breaded Dill & Lemon Chicken | Red Tractor

Poultry Recipes

Breaded Dill and Lemon Chicken with Chips

Impress your friends and family with homemade chicken and chips, lightly seasoned with lemon and dill for a little extra flavour!

Serves: 4

Preparation Time: 15 minutes
Cooking Time:  45 minutes


For the chips:
  • 6 large fluffy potatoes, such as Maris Piper, King Edward or Desirée (about 1.5kg)
  • 2 tbsp sunflower oil
For the breaded chicken:
  • 125g fresh fine breadcrumbs
  • ½ tsp dried dill
  • Zest of ½ lemon
  • Salt and pepper, to taste
  • 4 boneless and skinless chicken breasts cut into strips
  • 50g plain flour
  • 3 medium free-range eggs, beaten
  • 2 tbsp vegetable oil


  1. Preheat the oven to 200°C/fan oven 180°C, Gas 6. 
  2. For the chips, peel the potatoes and cut them into long chip shapes using a crinkle chip cutter. You can decide the thickness; just make sure all the chips are of a similar thickness so they cook equally. Rinse with cold water and pat dry with kitchen towel or a clean tea towel. 
  3. Cook for 45-50 minutes, turning occasionally. When cooked, the chips should be golden brown and crisp with a light fluffy centre.
  4. Coat two baking trays with a little oil.
  5. Mix the breadcrumbs, dill and lemon zest in a shallow bowl. Season to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl.
  6. Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken strips on the oiled baking tray. 
  7. Drizzle the strips all over with more of the vegetable oil.
  8. Bake in the oven for 30-35 minutes, turning once. Remove from the oven when completely cooked through and a golden-brown colour all over.

Tip: Many supermarkets sell ready-made flavoured breadcrumbs which makes this dish even easier.

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